14 April

Tomasini Ragusani

A tasty recipe, typical of Sicily, which will bring all the scent and joy of Italy into your kitchen!

For the dough:
- 500g of re-milled durum wheat semolina
- water to taste
- 15g of salt
- 1/4 cube of fresh brewer's yeast
- EVO oil to taste

For the courgette cream:
- 1 package of "pesto alla genovese" Cerreto
- 4 medium courgettes
- 1 spring onion
- EVO oil to taste
- salt to taste
- parsley Cerreto to taste


For the dough:
Dissolve the yeast in a glass of water, pour over the flour and operate the planetary mixer, add the salt, extra virgin olive oil (about two tablespoons) and knead, add water until reaching a fairly firm dough (must not stick to the hands). Leave everything to rest and prepare the other ingredients.

For the courgette cream:
Add the preparation for pesto and emulsify everything with a little oil, add salt if necessary.

Roll out the pasta thin enough, sprinkle the surface with the courgette and pesto mixture, roll it all up and cut into small pieces. Place them on a baking sheet with parchment paper and apply light pressure (during cooking they will tend to grow slightly). Bake in a hot, ventilated oven at 180 ° C for 10/15 minutes or until golden brown. Excellent hot, even more delicious cold.